HOUSEHOLD HINTS.

Star (Christchurch), Issue 9790, 5 March 1910, Page 4

HOUSEHOLD HINTS.

If the hands are rubbed on a stick of celery after peeling onions the, smell will be entirely removed. \ Sweet Short Crust for Pies.—Rub Jib of butter into jib of flour, add loz of castor suijar, and maie, into a stiff dough with the yoke of an egg mixed, with a tablespoocful of water. Beetroot Coloum?.—A good red colouring) for confectionery may be made by pooringt very hot water over beetroot which has been chopped fine. This must be carefully strained for use. To 'Clean Zinc.—Kerosene is the best thing to clean articles of zinc. Dip a piece of cotton in the kerosene and rub the article to bo cleansed with it until all traces of dirt are removed. Rinse with hot water and dry with a clean cloth. Mushroom Soup.—Boil mushrooms thres hours, press through sieve. To one quart of liquid add one and a half quart milk; thicken with one tableapoonful flour..; add butter, and serve wittt whipped cream,; a spoonful on each cup. Apple Cheese.—Peel and core bix large apples, and stew till tender. Bertt up finely lij'.d add the juice and grated rind of a lemon, the yolka of two eggi, 2oz of butter> and sugar to taste. Line pattypans with paste, put in some of tie mixture and bake; Porcupine Apples.—Blanch almonds and cut them into thirds lengthwise. Pare, core and bake the apples with a little butter, sugar and nutmeg l ; when they are done, stick the almond quills over them. Arrange them in a mound and serve with a custard eauo*. Braised Mushrooms.—Peel t jlb of mushrooms and put. them in a jar'with a cover, add loz of butter and a liberal seasoning of salt and pepper. Put on the lid, and stand the jar in the oven for half an hour. Put a square of toast on a dish, hiap the mushrooms on it, and pour the gra,vy round. Pickled Nasturtium Seed.—These make an excellent isubstituto for capers. Tha seeds should be picked green, with a bit of their stem 3 left on them. Soak them in weai salt and water for a couple of days, and then in clear water for twsnty-four hours. Drain them, and put them in jars and dfcver with boiling vinegar. They will be.ready for use in five or six weeks. Tomato Jelly.—Required: One peck of tomatoes, yellnw, if possible, sugar, one lemon. Mode: Cut the tomatoes into pieces and boil until quite soit. Strain through a olothj add two cupfuls of sugar to every cupful of juice. Now put the juice in the pan on too hre and add tho lemon sliced with the pipa removed. Let it boil for about half an hour, and then treat in the same way as for other jellies. E*igs and Tomatoes.—lngredients: Three medium-sized tomatoes, three eggs, buttered toast, pepper and salt. Method: Scoop out the centre of each tomato, and with this pulp make a well-seasoned sauce. In each of tho cavities of the tomatoes bra&k an egg! carefully, and season with salt and pepper. Put the tomatoes in a well-buttered tin' in the oven, and bake till done. Hutve ready some buttered toast, on which place the tomatoes, pouring the gravy round. Coventry Cakes.—Four ounces flour, 2oz sugar, 6oz butter, whites of two eg"gs, the rind of a lemon, a little milk, floz butter. butter into the flour, add the sugar and "tho .lemon rind very finely gTated, and mix into a paste with the whisked white of the eggs. Roll out thinly on a floured board, cut into rounds, and brush over with a little of the white of egg, and dust with sugar.